From Episode 4: "Food Philosophies"

Recipe by Akasha Richmond

Salad

• Vegetable Cooking spray
• 1 tablespoon peanut or sesame oil
• 2 tablespoons grated fresh ginger
• 1 clove garlic, minced
• 8 ounces fresh shiitake mushrooms, stems removed and wiped clean
• 8 ounces pre-cooked and seasoned tofu, cut into bite sized pieces (WHITE WAVE TOFU)
• 1 bunch asparagus, tough ends removed, sliced on the diagonal
• 1 bunch green onions, white and most of the green parts sliced on the diagonal
• Freshly ground black pepper
• 1 tablespoon tamari
• 1 small head napa cabbage, shredded
• 2 medium sized carrots, peeled and cut into thin matchsticks
• 4-inch piece daikon radish, peeled and cut into thin matchsticks
• 1/2 cup roasted cashews

Dressing

• 1 tablespoon finely grated fresh ginger
• 3 tablespoons white miso paste
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons mild honey
• 1/2 cup plain soymilk (SILK ONLY)
• 1/2 cup canola or sesame oil (untaosted)
• 1 tablespoon toasted sesame oil

Spray a wok or skillet with cooking spray, add oil and heat over medium-high heat. When the oil is hot, add the ginger and garlic and stir-fry for 2-3 minutes. Add the mushrooms and cook until tender and browned. Then add the tofu, and cook for 2 minutes more. Add the asparagus and green onions, cook for about 40 seconds. Season with pepper to taste and tamari.

To make the dressing, combine the ginger, white miso, rice vinegar, honey, soymilk, oil and sesame oil in a blender and puree until smooth and creamy.

In a large bowl, toss the cabbage, diakon and carrots together with some of the dressing and place on individual plates or on 1 large platter. Arrange the tofu mixture on top of the salad. Garnish with the cashews and serve with additional dressing.

Serves 3-4